Reviewed: Jun. 20, 2008

I made this recipe a long time ago and take it to every dinner party I go to when asked to bring something. Getting back tonight I wanted to take the time to rate it. I received the 100th compliment this evening. A sure fire every time!

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4 users found this review helpful

Reviewer:

Kelly

Reviewed: Mar. 23, 2008

A little Mozzerella cheese and a quick warm-up in the oven makes it a *****

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4 users found this review helpful

Reviewer:

Leigh

Cooking Level: Intermediate

Living In: Victor, New York, USA

Reviewed: Sep. 11, 2007

If you go for the jar of peppers, don't be afraid to use the whole thing! It seemed like a ton so I just added half, then mixed in a little more, then a little more... ended up using the whole thing. Next time I will do the roasted peppers myself but this time I ran out of time. Great appetizer in a pinch!! Definitely sprinkle with grated Parm :)

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6 users found this review helpful

Reviewer:

Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

Reviewed: Feb. 28, 2007

This was sooo yummy! I made this with "French Baguettes" from this site. This is a nice change from your normal tomatoe bruschetta. Thanx for sharing!

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3 users found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 25, 2006

I followed the recipe almost exactly but roasted fresh peppers myself rather than using jarred. It was terrific as an appetizer before Christmas dinner. I spread some leftover homemade basil-walnut pesto on the baguette slices before topping with the bruschetta mixture. The combination of flavors was fabulous.

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6 users found this review helpful

Reviewer:

Jess

Reviewed: Oct. 29, 2006

Per previous rating, topped with a little grated parmesan.

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1 user found this review helpful

Reviewer:

Jen

Reviewed: Oct. 14, 2006

This was a great appetizer. I used only a bit of onion, used sweet Thai basil and did not put together until the absolute last minute so they wouldn't get soggy. They were a big hit and I will definitely make them again soon!

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2 users found this review helpful

Reviewer:

J Hapa

Home Town: Berkeley, California, USA

Reviewed: Jun. 15, 2006

Easy and very tasty. Even better with feta cheese added.

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11 users found this review helpful

Reviewer:

D Holt

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 8, 2005

very nice... didn't care for the sweet peppers much but that's just a personal preference...

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2 users found this review helpful

Reviewer:

Dreemweaver

Reviewed: Apr. 17, 2005

My boyfriend scarffed a whole plate of this stuff. I didn't use a whole onion though and I like mozarella a lot so I added a little shredded on top. The peppers are a fantastic idea. thanks.

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5 users found this review helpful